Puding Mangga

So yesterday, apart from making those lovely cinnamon rolls, I attempted to make those mango puddings you get at a dimsum restaurant. These puddings that I used to eat at a yumcha restaurant back in Melb were soft but slighltly jelly like. Eaten with evaporated milk, this was, according to me the best dessert to end a perfect yum cha. I always prefer the smooth pudding compared to the ones that still has the mango bits inside. So since mangga harum manis is in season, I decided to give it a try, sekalian ngobatin rasa rindu sama Melbourne,,,huhuhu...

After browsing for recipe, I get the general idea. You basically add mango puree to your pudding or jelly, whichever one you prefer. Not wanting to miss out on the best of both, I decided to make the top with jelly, and the bottom with pudding.

For a first attempt result, it was alright but nowhere near those mango puddings I am craving for. I will not post the recipe, since I am not satisfied with it. The texture needs to be softer, and I need to use less mango puree so the pudding will maintain its smooth texture. But for last night's dinner, this was definitely a treat for my hubby hihihi,,,,

Cinnamon Rolls

I've always been a fan of bread making. Funny enough, I don't like eating the bread itself *except the ones in Baker's Delight...oooh how I miss those sweet chilli scrolls!!*

My first attempt, and many more attempts after that, was when I was in Melbourne. they were never successful. I blame it on the dry and cold weather hihihi...and my theory was right, it is so much easier to prove the bread in Indonesia's hot and humid weather.

Cinnamon scrolls is one of my favourite bread recipe. My sister used to beg me to make it again and again even though the result was never perfect. How I miss her so much now *sobs* and wished I had made her these scrolls more often that I did back then.

Anywayz, now with two kids, I barely have the time, let alone the energy to knead the bread. I have tried using my regular Phillips mixer to do the job but it did not turn out right. Ooohh how i am longing to have that pink Kitchen Aid mixer...looks like I have to wait till my birthday next year *sighh...*

So when I came accross this recipe at Camelia's blog *God bless her* that requires NO KNEADING at all, I jumped with excitement. All the ingredients were ready in the kitchen, so that night, at 10 pm, I started preparing the dough, because it needs to be in the fridge for at least 12 hours.

Yesterday morning I checked on the dough and was quite disappointed to see it has not risen that much. After trying to find out what went wrong with it, I read on the original website that it is not supposed to rise like a normal dough. yipppeee, I might be on the right track then!! 

So in the evening, after the dough had been in the fridge for approx. 20 hours, I started to work with it.

And the result...oh myy.....this will definitely be my favourite bread recipe!! I cannot believe how soft it is considering I did not knead it at all. It is even better than the ones I used to  make in Melbourne. If only I could make this for my sister now.... *big hug for her*

 

No Knead Cinnamon Rolls

original recipe from here
adapted from Artisan Bread in Five Minutes a Day
(diterjemahkan ala kadarnya oleh Camelia
Adonan Roti :

1 3/4 cups air hangat
1 1/2 sdm ragi instan
1 1/2 sdt garam
4 btr telur, kocok lepas
1/2 cup madu
1/2 cup unsalted butter, cairkan
7 cup tepung terigu serba guna

Caranya :
Dalam wadah besar, campurkan telur, air, madu, metega cair, ragi dan garam. Aduk rata dengan sendok kayu. Masukkan tepung. Aduk rata...aduk terus sampai gak ada butiran tepung yang masih kering (lk. 1 menitan). Tutup (jangan gunakan airtight container).Masukkan kedalam kulkas semalaman atau hingga 4 hari. Semakin lama di kulkas, baunya akan semakin terasa di dalam kulkas, dan rasanya juga lebih enak.

PS : Kalau mau bisa dibiarkan mengembang dalam suhu ruang selama 2 jam diatas meja, ambil adonan yang akan dibuat rolls. Tapi tetap lebih enak yang didiamkan semalaman.


Topping :
6 sdm unsalted butter, lembutkan suhu ruang
1/2 sdt garam
1/2 cup brown sugar
30 pecan halves (aku gak pake)

Kalo aku resep topping ini aku jadikan 2, digunakan sebagai filling dan topping *malas ribet*.

Cara membuat topping :
Cream semua bahan kecuali pecan, sehingga dapat dioleskan.

Cara membuat cinnamon rolls : 

Pertama, keluarkan adonan roti dari dalam kulkas, ambil adonan sebesar buah melon ukuran sedang. Masukkan kembali sisanya kedalam kulkas supaya dapat digunakan dilain waktu. Lumuri tangan dan adonan dengan tepung. Bentuk adonan menjadi bola dengan cara menarik dan dimasukkan kebawah adonan sehingga didapat adonan yang bulat. Biarkan adonan beristirahat ditutup dengan kain. Biarkan sebentar sementara menyiapkan filling dan toppingnya.

Taburi meja kerja denga tepung, gilas adonan hingga didapat adonan segi empat dengan ketebalan 1/8 inches. Olesi dengan bahan filling hingga rata ke seluruh adonan, taburi kacang pecan. Gulung, potong-potong. Panggang dengan suhu 170c selama 35-40 menit. Tetap di cek dahulu soale tiap oven berbeda-beda. Apabila sudah kuning keemasan, then its ready.

Enjoy.....

Putu Ayu

Minggu lalu pas lagi ngobrol2 sama gurunya Kath, she mentioned Putu Ayu. i've seen Putu Ayu many times before, but never attempted to try to make one. Why, karena aku juga ga suka makannya hehehe...tapi abis ngobrol2, aku jadi tergoda untuk coba bikin. Kebetulaan saat itu ada kelapa nganggur di kulkas. Pulang sekolah, buru2 nimbang2 adonan. Kebetulan hubby masih ada di rumah, jadi nitip anak2 bentar deh hihihi.

As I expected, buatnya gampang, asal gula dan telurnya dikocok yang lamaaa sampe kentel banget. And make sure you are using fresh eggs supaya adonannya bisa ngembang bagus.

The cake turned out beautiful, except for one thing. Karena kelapanya udah nginep lebih dari seminggu di kulkas, waktu di kukus, berubahlah dia jadi warna coklat. huhuhu....walaupun rasanya ga beda, tapi teteup aja jelek keliatannya...alhasil itu 24 putu ayu aku suruh hubby bawa ke tempat kerjanya untuk dibagiin ke bibi2 yang kerja di sana (psst...kata hubby habis dalam sekejap! hehehe...)

So anyway, masih belom puas deh sama hasil putu ayunya, so kemarin bertekad, hari ini mesti buat pake fresh coconut. Niat banget deh, tadi pagi bangun jam setengah 5 cuma buat bikin putu ayu hehehe...soalnya uda beberapa hari ga main sama Kath gara2 si mbak pulang kampung, jadi sibuk dengan kerjaan rumah. Jadi sengaja bikin pagi2 buta biar nanti bisa puas main sama Kath hehe.

Kali ini aku pake santan instan kara karena ada 1 kotak nganggur. Dari rasa sama aja dengan santan biasa. Cuma memang adonanku lebih kental dari yang sebelumnya. And this time, the coconut turned out just perfect! Langsung deh siapin 1 kotak untuk dibawa buat guru2nya Kath. Enjoy teachers.....

Putu Ayu (recipe from here)

Bahan :
250 gr gula pasir
4 btr telur
1 sdt Cake Emulsifier (SP/TBM)
300 gr Tepung terigu
250 ml Santan
pasta pandan secukupnya (lebih bagus lagi pake air daun suji, tapi karena skrg sudah susah mendapatkannya ya pake pasta pandan saja)

1 btr kelapa parut
1 sdt garam (aduk rata)

Cara membuat :
1. Kocok gula, telur, dan cake emulsifier hingga mengembang (kental berjejak)
2. Masukkan tepung sedikit demi sedikit bergantian dengan santan, aduk rata
3. masukkan pasta pandan, aduk rata.
4. siapkan cetakan putu ayu, oles dengan minyak, letakkan kelapa parut tekan2, tuang adonan hingga 3/4 cetakan.
5. kukus 20 menit, sajikan.

Tips :
1. Panaskan kukusan (dandang) hingga mendidih.
2. Alasi tutup kukusan (dandang) dengan serbet bersih supaya uap airnya tidak menetes ke adonan.
3. Kocok adonan hingga benar2 kental berjejak (ketika kocokan diangkat adonan tidak menetes)
4. Bisa kukus dulu kelapa parut spy lebih tahan (tidak cepat basi)

Cheddar Cheese Cake

Mentang2 baru bikin blog, aku kepengen coba sesuatu yang baru hari ini supaya bisa di post hehehe,,,
Sebenernya udah dari dulu kepengen buar cheddar cheese cake ini, tapi baru kesampean hari ini deh.
Bahan2nya gampang, ga pake cream cheese segala, makanya aku tertarik untuk coba. Untungnya hari ini hubby cuti kerja, jadi bisa nitipin anak2 yg lagi bobo ke dia dulu..,yipppiiee....
As I expected, bikinnya sih ga susah, cenderung gampang malah..karena yg dikocok cuma putih telurnya. untung deh, secara mbak di rumah lg pulang kampung hihi..
begitu jadi, waaaa so excited pingin kuhias. Rencana awal tuh maunya bikin pake strawberry. Ternyata oh ternyataaaa strawberry tuh kalo udah masuk freezer jadi lembek yaaa,,gagal deh rencana semula. Akhirnya mau ga mau pake jeruk manis kalengan *which hubby detests so much hehe*
Lain cerita dg buttercreamnya,,,pinginnya dilapis buttercream semua, terus pake spuit bintang dihias pinggirnya..laahh nyari ke mana2 tuh spuit bintang gak tau disimpan di mana sama si mbakm akhirnya mau ga mau coba kreasi2 sendiri. Hasilnyaaa...not so bad kaaann, Kath aja bilang bagus...hihihi

untuk tekstur kuenya sendiri, kue ini lembuut sekali karena cara manggangnya dengan au bain marie, jadi mirip2 di steam. Pokoknya worth a try banget menurutku. It's not too cheesy jadi ga bikin eneg, tapi rasa cheddar nya juga berasa...very yummy...yukkk dicoba...

Cheddar Cheese Cake (recipe from Kitchencake)

Bahan A :

• 130 ml susu cair 
• 40 gr unsalted butter
• 125 gr cheddar cheese, potong-potong kotak

Bahan B (campur dan ayak):

• 20 gr tepung terigu
• 15 gr tepung maizena

Bahan C :

• 3 butir kuning telur

Bahan D :

• 3 butir putih telur
• 100 gr gula pasir 
• 1/2 tsp cream of tar tar (optional)

Cara membuat :

1. Siapkan loyang bulat 18 cm, oles dengan mentega atau menggunakan cooking spray, alasi kertas. Panaskan oven 150 C.
2. Tim bahan A menggunakan low heat hingga leleh semuanya dan aduk merata. Dinginkan sebentar.
3. Masukkan bahan B, aduk rata. Aduk rata.
4. Masukkan bahan C, aduk rata. Tambahkan tetesan vanili ekstrak.
5. Kocok bahan D hingga peak, masukkan gula secara bertahap. Terus di kocok hingga soft peak. Ambil sebagian adonan putih telur, campur dengan adonan 4. Perlahan. Kemudian campur dengan sisa adonan putih telur.
6. Panggang selama kurang lebih 50 menit. Dengan cara au bain marie.

Welcome!!!

Thanks for stopping by everyone :)
Here you'll find writings and stories about the sweet,sweet things in my life
May it be baking stories, my kids, family, or simply just thoughts that I need to get out of my head.
I believe I have a wonderful life, and I just cannot wait to share it with you!
So feel free to ask, comment or share your thoughts with me

cheers!!

Nika

Bluder Tape

I'm so excited todaaayyy!!!
Gara2 liat PP nya temen group di bb, jd ngiler pengen buat bluder tape. Aku suka banget tape,..and the thought of making it into a cake,,yummm...apalagi dari fotonya kliatannya lembut banget kuenya..
Setelah japri minta resep ke Ola, dibaca2, sounds easy enough to do..langsung deh minta tolong tanteku untuk beliin tape madu yang uenaaakkk bgt.

Now, I've never had much luck with recipes that uses yeast. Dari roti, donat, pizza base, entah napa kalo ada ragi di resepnya selalu hasilnya kurang sempurna. However, this recipe looks much simpler. Doesn't require kneading at all!! Langsung pede bikin 1 resep, kebetulan juga tape nya banyak..

Timbang, kocok, aduk, kocok lagi...sambil nanya Ola bener ga ya step2nya....
Setengah jam kemudian jadilah adonanku...hmmmmm smells so yummy (at least according to me hehe...hubby begitu masuk dapur langsung pasang tampang mau muntah soalnya dia ga suka tape hihihi)

Setelah 35 menit di oven, wooooowwww the smell is awesome!!!! cepet2 kukeluarin, lalu kubiarin dingin sebentar baru dibalik.
5 minutes is gone, and I came back to the kitchen only to find the cake had sunk!
yupppss...kueku bantet *kutukan si ragi belum terpatahkan rupanya*
Setelah ditelusuri,,,ya ampun Nikaaaa, salah baca resep....yg mestinya 200 gr tape, kumasukkin 270 gr...
ga heran jadi berat dan bantet.
Tapi rasanya mantaaap banget dan teksturnya lembut sekali. Yang bantet aja enak, apalagi yang sukses ya hehehe...ntar deh kapan2 coba lagi, to prove that there is no such thing as the curse of the yeast..